Line an 8x8-inch baking pan with aluminum foil.
Combine sugar, evaporated milk, butter and salt in a medium saucepan.
Turn the heat on to medium heat and bring the mixture to a full rolling boil, stirring constantly. Continue to boil, stirring constantly, for 4 to 5 minutes.
Remove saucepan from heat.
Stir in the marshmallows, chocolate chips, vanilla extract and peppermint extract.
Stir quickly for 1 minute or until marshmallows are completely melted.
Pour chocolate mixture into prepared baking pan and let cool for about a minute.
Top with crushed candy canes, pressing in slightly.
Place fudge in the fridge and let set for 2 hours or until firm.
Lift from pan; remove foil.